Esquites (Corn Salad)

Roasting the corn under the broiler adds a little smoky flavor and also a "meatier" texture, more like the corn used in Mexico, which is less sugar-sweet than ours. You can also grill the corn over high heat. This snack is a popular street food in Mexico, and it's made inroads in the U.S. in recent years, popping up everywhere from county fairs to ballpark concession stands.

Ingredients

6 ears fresh corn

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons canola mayonnaise

2 serrano chiles, stemmed, seeded, and minced

1 ounce Cotija or feta cheese, finely crumbled (about 1/4 cup)

Nutritional Information

Calories 93

Fat 3.6g

Satfat 1.2g

Monofat 1.4g

Polyfat 0.9g

Protein 3g

Carbohydrate 14g

Fiber 2g

Cholesterol 6mg

Iron 0.0mg

Sodium 104mg

Calcium 34mg

Sugars 5g

Est. added sugars 0g

Calories 93

Fat 3.6g

Satfat 1.2g

Monofat 1.4g

Polyfat 0.9g

Protein 3g

Carbohydrate 14g

Fiber 2g

Cholesterol 6mg

Iron 0.0mg

Sodium 104mg

Calcium 34mg

Sugars 5g

Est. added sugars 0g

How to Make It

Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles, and cheese; toss well to coat. Serve salad chilled or at room temperature.